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    Home » Mains & Entrees

    Healthy Vegan Broccoli Mushroom Rice Casserole

    Published: Nov 21, 2020 · Modified: Mar 15, 2021 by Jim Mee Sha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Jump to Recipe

    This cheesy vegan broccoli mushroom rice casserole is super flavorful yet secretly healthy ! This dump & bake meal is ready under 1 hour & easy to make.

    Casserole served in a glass baking dish on a rectangular wooden chopping board. There is a wooden ladle in the background.

    For all my busy people out there, this is the perfect recipe for you ! All you need to do is dump all ingredients into a casserole and bake it. Yes, you heard me right, it is that simple.

    This recipe calls for cooked rice. Hence, you will not run into the issue of having undercooked rice ! There is nothing more disappointing and frustrating then having rice that is not cooked properly. 🤷‍♀️

    Plus, it is also a really great way to use up leftover rice. I always make this or my vegan tofu egg fried rice whenever I have leftover rice from dinner the day before.

    Jump to:
    • 🥦 What you will need
    • 🔪 How to make
    • Cooking tips
    • ❔ Commonly asked Q&A
    • 🍽 More vegan dinner recipes
    • 📖 Recipe

    🥦 What you will need

    Ingredients needed like broccoli, cooked rice, mushroom, nutritional yeast, cashews, plant milk, chili powder, onion powder and garlic powder.
    • As we are using cooked rice in this recipe, you can use any kinds of rice you fancy ! I love using brown rice, but feel free to use white rice, basmati or even fancy black rice.
    • You can use frozen broccoli in place of the fresh ones.
    • White button mushrooms can be used in place of the brown ones.
    • If you do not have cashews, raw almonds can be used instead.

    🔪 How to make

    Start by making your cheese sauce by combining all ingredients needed for the sauce in a high speed blender and blend until smooth. ( If you are not using a high speed blender, I recommend presoaking your cashews for at least 5 hours before using. Alternatively, you can soak them in boiling water for 20 minutes to soften them up. )

    Then, place all ingredients into a 9 x 13 inch baking dish and pour in the sauce. Stir until the sauce is well incorporated . Bake it in the oven at 200c / 400f for 25-35 minutes. I personally like mine to have a crispy and firmer top, but if you want it to be gooey and creamy, reduce the baking time to around 25 minutes and give it a stir halfway through.

    Mixing in the cheese sauce into the raw ingredients

    Cooking tips

    • If you do not have a high speed blender, soak the cashews overnight or in boiling water for 20 minutes. This will help soften them hence they can blend more easily.
    • If the sauce is getting too thick while baking, add a splash of plant milk to thin it out.
    • If you prefer it to have a crispier and firmer top, bake them for around 35 minutes. On the other hand, if you prefer them to be gooey and creamy, bake them for around 25 minutes and give them a toss halfway through.

    ❔ Commonly asked Q&A

    Can I use frozen broccoli in place of the fresh ones ?

    Yes, you definitely can ! But do let it thaw slightly before using. To do that, simply take them out from the freezer an hour before making the casserole. Or, if you are short on time, simply let them sit in boiling water for a few minutes.

    Can this be made nut-free ?

    To make this nut-free, simply substitute the cashews for sunflower seeds.

    🍽 More vegan dinner recipes

    • Easy Vegan Rice and Black Beans
    • Vegan Asian Broccoli Mushroom Tofu Stir-fry
    • Chinese Style Vegan Tofu Minced Pork
    A wooden ladle scooping out some rice

    📖 Recipe

    Scooping out some casserole

    Vegan Healthy Broccoli Mushroom Rice Casserole

    Meesha
    This cheesy vegan broccoli mushroom rice casserole is super flavorful yet secretly healthy ! This dump & bake meal is ready under 1 hour & easy to make.
    4.88 from 25 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 255 kcal

    Ingredients
      

    For the cheese sauce

    • ½ cup raw cashews*
    • 1 cup plant based milk
    • ¼ cup nutritional yeast
    • 2 tablespoons tapioca starch
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon chili powder optional
    • ½ teaspoon salt more or less, depending on personal preference

    Veggies and rice

    • 2 cups cooked brown rice ( or any other cooked rice )
    • 2 cups broccoli florets
    • 6-8 brown button mushrooms quartered
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 200c / 400f. Make the cheese sauce by combining all ingredients needed in a high speed blender and blend until smooth.
    • Place the broccoli, rice and mushrooms in a 9 x 13 inch baking dish ( or similar ). Pour the sauce in and toss until everything is well incorporate.
    • Bake it for 25-35 minutes, or until the veggies has softened. Add a splash of plant based milk if the mixture is getting too thick. You can choose to toss the casserole halfway through, but I did not as I prefer it to have a crispier top layer.
    • Serve it up and enjoy !

    Notes

    *You can substitute the cashews with raw sunflower seeds to make it nut free. 
    If you do not have a high speed blender, I recommend soaking the cashews for a few hours prior to cooking. Alternatively, you can soak them in boiling water for 20 minutes to soften them. 
    This dish can be stored in the fridge for 3-4 days. 

    Nutrition

    Calories: 255kcalCarbohydrates: 37gProtein: 9gFat: 9gSaturated Fat: 1gSodium: 394mgPotassium: 478mgFiber: 5gSugar: 2gVitamin A: 321IUVitamin C: 41mgCalcium: 112mgIron: 2mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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    Reader Interactions

    Comments

    1. Lia

      May 17, 2023 at 4:53 am

      5 stars
      Absolutely delicious! Thank you for an amazing vegan recipe

      Reply
    2. Lidia

      March 08, 2023 at 6:43 pm

      4 stars
      This recipe sounds delicious. I wonder if it could be made in a crackpot...?

      Reply
      • Lidia

        March 08, 2023 at 6:44 pm

        5 stars
        I meant crockpot, of course 😬

        Reply
      • Meesha

        March 08, 2023 at 9:23 pm

        Sorry, I dont think it will work. 😅

        Reply
        • Lia

          May 14, 2023 at 6:07 am

          Does this reheat well?

        • Meesha

          May 15, 2023 at 8:15 am

          Yes! You can refrigerate the whole casserole or divide it into individual servings using small containers before storing. When ready to enjoy, simply reheat in the microwave or oven!

    3. Susan

      January 23, 2023 at 9:55 am

      5 stars
      Yum yum yum. Could easily eat too much. Added the tiniest sprinkling of dried bread crumbs as well as some chard that needed cooking. I could eat half of the pan easily. Delicious.

      Reply
      • Meesha

        January 24, 2023 at 9:56 am

        So happy to hear that! This recipe is one of my favorite quick meal too.

        Reply
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